an inexpensive vegan recipe
HOMEADE VEGTABLE SOUP
When we’re looking for a comforting meal packed with vegetables, this easy veggie soup is one of our favorites. It’s made with a light broth and adapts to all seasons. Feel free to use any seasonal vegetables you have on hand. This soup is so good, you will want a batch in the freezer at all times.
SERVINGS
3
READY IN:
45 Mins
CALORIES:
N/A
GOOD FOR:
Lunch / Dinner
INTRODUCTION:
about this recipe
By: Denise Keniston
Making your own homemade vegetable soup is uniquely satisfying. You can get delicious soups in the can from the grocery store, but making your own is very inexpensive and tastes great! You CAN make it quickly without a lot of mess or fuss, as you’ll see in this “down-and-dirty” recipe.
On this snowy day in New England – while the snow whipped and swirled outside and the wind howled and rattled the windows – I knew I NEEDED to make some of my own bone-warming vegetable soup.
I hadn’t prepared especially for making soup, so when I looked in my refrigerator I was pleasantly surprised to find I had enough relatively fresh organic vegetables to throw together a tasty and satisfying veggie soup.
Ingredients
- 2 tablespoons organic olive oil
- I teaspoon pink Himalayan salt (ground)
- Ground pepper
- 1 large onion
- 3 garlic cloves
- 2 large celery stalks
- 1 large sweet potato
- 3 small yellow potatoes
- 2 medium carrots
- 1 package of whole white mushrooms sliced
I should say I DON’T like cutting raw vegetables, but then again, does anyone? It can be too time-consuming, especially if you’re busy with raising a family and working a full-time job!
I started with a box of whole white mushrooms that had nearly gone bad. I rinsed and sliced them and set them aside. Next came the base of the soup – garlic (oh, yes garlic!), onions, and celery.
As you’ll see in this photograph, I’m using a Cutco Company Petite Chef’s knife with is actually 7 1/2″ long. This is an amazing knife and makes short work of any raw vegetables and cuts my preparation time in half, at least! Every cook needs at least one great knife and I would suggest this one!
I moved on to the yellow potatoes, carrots, and sweet potatoes – these root veggies are packed with antioxidants, fiber, magnesium, as well as acting, as well as being an anti-inflammatory.
Step By Step Instructions
STEP 1
Start by looking in your fridge to see what you have to work with. Fresh veggies are best – in my case I got lucky. I had fresh potatoes, onions, garlic, sweet potatoes, celery, and mushrooms.
STEP 3
Prepare your pot. I prefer to use a cast-iron Dutch oven which is my “go-to” for any soups – it heats up well and cooks evenly and quickly.
STEP 2
Make room to peel and chop comfortably. Grab all the tools you’ll need – a peeler, knife, and bowls to hold the cut veggies while you work. Chopping takes me about 1/2 hour and if you have a great knife you’ll be fine.
STEP 4
Sautee the garlic, onion, and celery with olive oil on low heat until soft. Then add water and the remaining chopped veggies. Place on medium heat.
NOTES:
A few notes about this recipe – I make my vegetable soup with mushrooms. I like the taste, but not everyone does. Also, I use vegetable bouillon cubes for flavor. The mushrooms and the bouillion can make for a brown broth. Some people prefer a clear broth or tomato broth. The variations are many. When storing I simply put the entire Dutch oven in my fridge and reheat the next day. I thoroughly enjoyed my homemade vegetable soup on a cold, and snowy winter’s day in New England.
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